Dark chocolate chip cookies with caramelized cocoa beans

Steps:

• Line a baking sheet with parchment paper. 
• Put the sugar, water, and glucose syrup into a saucepan and make a light caramel. 
• Immediately remove from the heat, add the cocoa beans and butter. 
• Stir vigorously until the beans are coated. 
• Place the mixture onto the lined baking sheet then put to the side until completely cooled. 
• Roughly chop and set aside.  

Steps:

• Place racks into the lower and upper tiers of the oven and preheat to 355°F (180°C) on the fan setting. 
• Roughly chop the Komuntu 80% dark chocolate.
• Whisk together the flour, baking powder, baking soda, and salt. 
• Cut the butter into cubes. 
• In the bowl of a stand mixer fitted with a whisk, beat the butter, cane sugar, and sugar at medium-high speed for 3 to 5 minutes until the mixture is creamy and light brown. 
• Scrape the bowl. 
• Incorporate the egg and vanilla extract while beating the mixture. 
• Reduce the speed. Incorporate the dry ingredients and whisk until smooth. 
• Incorporate the Komuntu 80% dark chocolate and caramelized cocoa beans. 
• Store the dough in the refrigerator for 1 hour to give it a firm texture.
• Line two baking sheets with parchment paper. 
• Using a medium-sized ice cream scoop (5cm) or a tablespoon, form equally sized balls. 
• Place 8 to 10 balls onto each sheet, leaving enough space between them.
• Add a pinch of fleur de sel on top of the cookies. 
• Cook for 12 to 14 minutes, turning the sheets halfway through to ensure even cooking. 
• The cookies must be golden, the edges crisp, and the center soft. 
• Leave to sit for a few minutes, then transfer the cookies onto a rack until they cool.

Chef's tip:

Leftover dough can be stored and baked later, or frozen for up to 2 months.